Try this Empanadas (Tht) recipe, or contribute your own.
Suggest a better descriptionIn a large bowl, combine the flour with the lard, butter, and salt. Mix lightly with your fingertips until the dough forms grapesized pieces. You should still be able to see streaks of fat. Stir in the water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more water if needed. Refrigerate for at least 1 hour, then remove and let it return to room temperature, about 1 hour, before rolling. The dough can be frozen for as long as a week. Pinch off about half the dough. Roll out, on a floured surface, to a thickness of 1/8inch. Cut out 3inch circles. Then, gather the scraps, add to the rest of the dough, and roll out another batch of circles. Repeat, with the rest of the scraps. This should be enough dough for about 24 empanadas. In a large heavy skillet, over a mediumhigh heat, saute the ground beef until the meat is browned, about 6 to 8 minutes. Drain off the excess fat. Add the onion and saute 2 minutes. Then add the garlic, almonds, and raisins, and saute 1 minute. Place the tomatoes, chiles, lime juice, salt, and pepper in a blender and puree until smooth. Add the puree, cumin, cinnamon and salt and pepper to the skillet and cook for about 5 minutes to get rid of any excess liquid. Cool. Place a spoonful of filling in the center of each circle of pastry. Fold over the pastry and seal the edges. Let the empanadas rest in the refrigerator 1/2 hour or freeze immediately. (Bake the frozen empanadas without defrosting.) Empanadas may be glazed (1 egg and 2 tablespoons milk, well beaten) and baked until golden in a 400 degree oven, for about 15 minutes. Or they may be deepfried in oil at 375 degrees until golden brown, 1 to 2 minutes a side. (If you deepfry them, make sure the edges are well sealed so the filling wont leak.) Yield: about 24 empanadas Posted to MC-Recipe Digest V1 #331 Recipe by: TOO HOT TAMALES SHOW #TH6274 From: Meg Antczak
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2412g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 4937 | ||
Calories from Fat: 2950 (60%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 327.8g | 437 % | |
Saturated Fat 169g | 845 % | |
Monounsaturated Fat 112g | ||
Polyunsanturated Fat 22.1g | ||
Cholesterol 850.2mg | 262 % | |
Sodium 3903mg | 135 % | |
Potassium 5631.9mg | 148 % | |
Total Carbohydrate 374.9g | 110 % | |
Dietary Fiber 31.1g | 124 % | |
Sugars, other 343.8g | ||
Protein 139.5g | 199 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4937
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.